Cran-Raspberry Frangipane Tart


This is a wonderful tart, and although the ingredients seem lengthy, it is easy to make.


Crust Ingredients:

1 ¼ cup (180g) Flour

6 tbsp (90g) Butter

¼ cup (50g) Sugar

1 egg + 2 Egg yolks


Frangipane Ingredients:

10 tbsp (150g) Butter

¾ cup (150g) Sugar

1 egg + 2 Egg yolks

1 ½ cup Ground Almonds

⅓ cup (50g) Flour

1 tsp Almond Extract


Cran-Raspberry Filling Ingredients:

3 tbsp Seedless Raspberry Jam

2 cups Whole Fresh Cranberries

½ cup Sugar


Sliced almonds for the top


Method:

Preheat oven to 325℉ (160 ℃)


Make the crust by blending the butter and flour in a food processor until it looks like fine crumbs. Then add the eggs and sugar.


Tip crust mixture into tart pan and press to flatten on the bottom and up the sides.


Prick the bottom with a fork and refrigerate while you make the filling.


Cran-Raspberry Jam - Combine the ingredients in a saucepan and bring to a gentle boil on the stove for about 10-12 minutes, until thickened. Remove from the heat to cool slightly.


Frangipane Filling - Combine the ingredients.


Spread the bottom of the tart shell with the Cran-Raspberry Jam. Cover with Frangipane. Decorate with sliced almonds. Bake for 45-50 minutes on the lower rack of the oven.


Notes: This does make quite a large tart. If making for 4-6 people I recommend cutting the recipe in half. Also, if you don't want to make your jam, seedless raspberry jam right out of the jar works just as well.


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